Parmesan Cheese Review
May 2nd, '06

Since we're trying lots of good cheese, Parmesan for our proposes will mean Parmigiano Reggiano which is only made in a certain part of Italy. And I'll take this opportunity to be a wee bit snobish. If you want your food to taste salty and waxy, the American Parmesan which comes in the green can is certainly adequate. But if you want good food you need to use the real thing, and you need to grate or shave it fresh.

Having said that, Parmigiano Reggiano isn't some magical mana from the gods that will blow you away with it's wondrousness. It's just really good Parmesan. The fact that it has a real texture is good as well. Crunchy cheese? Yes.

When I worked in an Italian restaurant in Missoula one of the tasks was to go down to the basement and grind the big wheels of Parmesan. We'd always assume that tasting a few of the chips was an important part of getting things ground up properly. Good times.

The cat however wouldn't have anything to do with it. He gave me this look like, "What? That's not food. Are you trying to confuse me? Isn't there some brie in the house?"

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